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First Aired - 03/29/2011 03:00PM
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This week on The Food Seen, Michael Harlan Turkell is joined by two true food visionaires, Alison Attenborough, a master stylist, and John Kernick a photography maven. Hear about their worldly works, creative collaborations, and how their aesthetic ideals relate to their eating habits. This episode was sponsored by WholeFoodsMarket
photo by Tina Rupp
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The Food Seen: Food Styling & Food Photography (16:29)
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produce, sustainability, Michael Harlan Turkell, The Food Seen, Heritage Radio Network, Whole Foods Market, www.WholeFoodsMarket, Alison Attenborough, John Kernick, food photography, food styling, Alisons background is in cooking, its easy to work with photographers who love food, River Cafe, growing up with food, frozen food, Arctic rolls, morality and ethos of people behind the pictures, farming imagery, farm to table, testing and development, no plastic bags, rain water, New York tap water, coloration between travel and food,Alison Attenborough, John Kernick & Ryan Rice (19:43)
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Gasland, environmental aspects of food styling, water supply, Catskills, cleanest water in America, hydrofracking, cookbooks, Marco Canora, Salt to Table, Jonathan Waxman, purple basil, Food & Wine, how does 2D translate to television, Lean Cuisine, trying to get more youthful and approcable, organic and local movement, locavore, filtering into advertising, liquid as a subject, Grey Goose, hot lights, strobes, how real is food styling?,To comment on this episode click here. There are currently Comments
First Aired - 01/25/2011 03:00PM
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Prop stylist Francine Matalon-Degni’s “Trends in Food Photography” piece in Gastronomica Summer 2010 V10 N3 spans the last few decades, touching on the political climate and how it effects the societal aesthetic. We’ll be joined in the studio by Francine herself, as well as food stylist Rick Ellis and food photographer Beth Galton. This episode was sponsored by Tabard Inn / Route 11. For more information visit www.tabardinn.com
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The Food Seen Introduction: Francine Matalon-Degni (20:39)
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Michael Harlan Turkel, The Food Seen, Tabard Inn, www.tabardinn.com, Francine Matalon-Degni, prop styling, setting the mood not setting the table, putting cookies in cute suitcases, surrounding plates with ribbons, books on butterflies, where is the best place to find props, as time evolves things become more singular, Brooklyn hipster look to food photography, Martha Stewart, the great appropriator, the idea of perfect food, food styling, fantasy vs function, what feels the most real?, food photography, Rick Ellis, Beth Galton, “Trends, in, Food, Photography”,Food Styling & Political Landscapes (21:25)
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correlating food photography with politics, Obama administration, people were propping with yellow, color of hope and optimism, December cover of Bon Appetit, shooting cereal in white bowls, not all bowls will work, different materials and thicknesses all make a difference in marketing, blue white is different than yellow white, advertisers are trying to look more editorial, good parts make great photos, when it all fails go back to the white plate, Rick couldn't do his job without tweezers, q tips help too, age old tools, beautiful plates of food doesn't always photograph well, prop styling, compare what the McDonalds look like in ads now than it used to, interesting textures and color, birds eye shots, FDA regulations on food styling?, misrepresentation is not allowed, no specific laws on what you can do, the days of falseness are done,To comment on this episode click here. There are currently Comments
First Aired - 01/31/2010 12:00PM
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This week's Main Course covers all aspects of food to consumer including: the truckers, the buyers and the people that publish and photograph what it is you eat and how to cook it. Paul Grimes and Katherine Alford join us in studio.
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The Main Course Introduction (15:49)
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JD Salinger, In-fighting, Hearst Ranch, Obituary, recluse, William Shawn, Editor of New Yorker, betrayal of trust, affair exploitation, The Catcher In the Rye, cliff-notes, a right of passage for teen through literature, ability to convey conversation, division between real and fake personas, stayed social and dated women, mystique, Heritage Foods USA works with rare breeds of livestock, a quote from Abraham Lincoln on governing, Obama's most recent State of the Union calling out both parties, some of the sustainable food movement forgets about the real enemies that need to be brought to the table like big business, stop bringing down the people who are actually doing things and supporting a common goal of helping farmers, important in this industry that there is no party of no, people shouldn't abandon likeminded goals to step over others, Katy will attend upcoming Arlington Virginia Conference, common goals, Sysco, Smithfield, the people that feed the world and have a common voice, action and leadership,Food Network and Gourmet Magazine In Studio (17:37)
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Paul Grimes, Senior Stylist and Editor of Gourmet Magazine, Katherine Alford, Director of Food Network Test Kitchen and recipe Development, food trends, food becoming politicized, are you with us or against us in regard to sustainable foods?, idea of local is important but may have a different definition for a national magazine, 120 recipes in each magazine, will not use unsustainable seafood, the act of cooking is now political, get into the kitchen and start cooking, then look into where your food is coming from, recipe driven or politically driven?, important writings in Gourmet, Conde Nast canceling Gourmet, epicurious and gourmet.com, owned by Condenet, separate operations, food styling, food should appear real, anything cooked for Food Network television is absolutely edible, honosty is import, morale obligation to the reader, from the printed recipe and image you will get similar results, Paul has a degree in fine arts, graduated from culinary school in France, opened restaurant in Philadelphia, taught at is what now I.C.E., catering for Food and Wine Magazine, all adds to the experience of being a successful food stylist, time is money on a shoot, what are the hardest foods to style?, no such thing as an easy shoot, certain colors people respond to more than others,How to Sell Food to the Masses (8:08)
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Food Network reaches one million subscribers, Katherine Alford, on air talent responsible for own recipes, mix of talent and Food Network recipes, Katherine oversees all Food Network recipe content, creative team of recipe developers, lab of food geeks, Food Network website, forty thousand recipes, ghost writers for great chefs, try not to dumb down the food, get feedback on the internet from their audience, accessibility and affordability, recipe contests, Ultimate Recipe Showdown premiering in March on Food Network, cheese and more cheese,The Art of Recipe Writing (8:30)
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ranges, cook notes, being able to explain as much as possible in very few words, information needs to be concise and to the point, restaurant driven recipes, technique comes into play, try not to push to envelope too much, bringing people back to the kitchen, get engaged with your food, DBGB top 15 dishes, Daniel Boulud refuses to share headcheese recipe for matters of food safety first, alterations to pre-existing recipes, people want more to choose from when browsing the web, lots of issues surrounding copyrights with recipes, more the method then combination of ingredients that are in question,Back in the Kitchen (14:28)
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quality of food at home, industrialization of consumer tastes, huge sums of money going towards recipe development for big chain restaurants, parents need to feed children what they put on the table and help shape their pallet, convenience food comes from commodity agricultural business, that commodification is inhumane and has led to more convenience and less time in the kitchen, some old school recipes are sublimely simple, no drive to make everything an extraordinary meal, we're losing the integrity of old school cooking, how do we turn back time in the sense of cooking humble food?, home cooks don't need to compete with restaurant chefs, supermarket aisles, 5 out of 8 aisles are prepared foods, small fraction is fresh, make cooking easy, a simple porkchop, need the necessary tools, a knife sharp enough to cook, bring home economics back to all schools,Larry Bokal of Cannonball Express: Less than Load Transportation (25:20)
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name one thing that has not been on a truck, trucking is the wheels on which commerce runs, Cannonball Express based out of Omaha Nebraska, record snowfalls this winter, LTL means less than load, haul across states for smaller companies that have that can't fill an entire eighteen wheeler truck, difficult operation to run, been in business since early 1970's, five-years of business with Heritage Food USA a delivery has never not happened, how does Cannonball choose routes?, divide by fresh versus frozen, geographical areas, try to assemble all small orders in an are on Mondays and Tuesdays, may travel eleven hundred miles before first delivery and then 10 to 15 deliveries in a 200 mile area, efficiency is important, try to avoid delivering fruits, no ice-cream, commodities delivered usually have shelf life of 45 to 90 days and are mostly livestock, recent change in economy increased demand for more LTL business, customer base is very important, LTL refrigerated carrier, right now more trucks than demand for freight, plan ahead for weather, track storms and forecast change of deliveries, will not put trucks and drivers in harm, all Cannonball drivers own their trucks, new rules for truckers, healthier safer drivers, loss of jobs, immigrants to take truck driver jobs, consumer prices will go up if there are less trucks, new government regulations for drivers, what rules to truckers need to abide by?, can drive 11 hours during 14 hours of work have to sleep 10 hours before driving another mile, rules are enforced from a law book, have keep a log book of 15 minute intervals, a brand new tractor truck and trailer about 220 thousand total, can take about 5 years to pay truck and trailer off working for a company like Cannonball, most large carriers are mid-west based, transportation is down thirty percent over past eighteen months,Bion Bartning Owner of Basis Foods (18:00)
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what is Basis?, a good food company, distribution business is called farm to chef, mission is good food for all, works directly with small to mid-size farms and bring straight to retail and institutional buyers, work with 60 producers currently, designated drop points for product once or twice a week depending on route, trying to keep it very local, very focused on traceability with small and mid-sized farms, uses LTL carriers to New Paltz warehouse, not all chefs are ready to work with small farms, no keeping of inventory, chefs have to adjust ordering practices, flexibility needed on the part of buyers, about 150 restaurants buying from Basis, New York City institutional buying, private schools in NYC are currently buying, looking into headstart and public school programs, deliver Mondays Wednesdays and Fridays, Monday end of day for Wednesday delivery based off of published availability on Fridays, end of day Monday farmers receive orders via web phone or fax depending on farmer, following afternoon trucks pickup from drop point for farmers, generally creameries are drop off point for cluster of farmers, at 4 am trucks leave New Paltz to deliver into New York and try to be finished by 2 or 3 in the afternoon, good food to you is next project for Basis, want this service to be available for people in apartments,Concluding Thoughts for Today and What's Up Next Week (5:00)
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start cooking at home again!, don't completely professionalize food, losing engagement with food is what has brought us to where we are today, we need to not allow others to make our decisions for us, come to the table, as Carlo Patrini would say we all go to the same place anyway so we may as well get there slowly, vertical farming, rooftop gardening, Happy Birthday to HRN's own Jack Inslee,To comment on this episode click here. There are currently Comments
